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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 9 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 12 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Asparagus and Egg Salad with Walnuts and Mint

Blossom Lady
Sep 11, 2023 07:02 AM
Asparagus and Egg Salad with Walnuts and Mint

Tender, crisp asparagus spears are blanched to perfection, preserving their vibrant green color and delightful crunch. They are then paired with hard-boiled eggs, creating a rich and creamy contrast. But the real magic happens when you add toasted walnuts for a satisfying crunch and fresh mint leaves that provide a burst of refreshing herbaceousness.

A simple yet zesty lemon vinaigrette ties everything together, elevating this salad into a delightful medley of springtime goodness. Whether you serve it as a light lunch, a side dish at a barbecue, or a refreshing starter at your next dinner party, this Asparagus and Egg Salad is a testament to the beauty of seasonal eating. So, grab your apron and savor the taste of spring!

Ingredients

  • 4 large eggs, cold from fridge
  • 1/2 cup (1 ounce or 30 grams) grated parmesan cheese
  • 1/2 cup (2 ounces or 55 grams) finely chopped lightly well-toasted walnuts
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Dried chile flakes
  • 1 pound asparagus, any thickness, tough ends trimmed
  • About 1/4 cup fresh lemon juice
  • 1/4 cup lightly packed fresh mint leaves, chopped
  • 1/4 cup olive oil, preferably extra-virgin
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